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Cas 123 94 4 E471 Food Emulsifier For Ice Cream
Product Details:
| Place of Origin: | CHINA |
| Brand Name: | CARDLO |
| Certification: | KOSHER HALAL FDA |
Payment & Shipping Terms:
| Minimum Order Quantity: | 1 MT |
|---|---|
| Price: | USD 1100 - USD 1150 |
| Packaging Details: | 25kg per bag |
| Delivery Time: | 7-15 business days |
| Payment Terms: | T/T, L/C |
| Supply Ability: | 2000MT per month |
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Detail Information |
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| Type: | Emulsifiers,Stabilizers,Thickeners | Other Names: | Distilled Glycerin Monostearate , Glycerin Monostearate GMS99 |
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| Cas No.: | 123-94-4,31566-31-1 | Mf: | C21H42O4 |
| Fema No.: | 2527 | Einecs No.: | 204-664-4 |
| Highlight: | Cas 123 94 4 E471 Food Emulsifier,E471 Food Emulsifier For Ice Cream,Cas 123 94 4 e471 food additive |
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Product Description
Mono-and Diglycerides Of Fatty Acids , Food Emulsifier E471 For Ice Cream / Breads / Cakes / Biscuit.
Distilled Glycerin Monostearate (DMG95), also called distilled Monoglycerides or Glycerin Monostearate GMS99, is made with natural vegetable oil and fat, which is the most widely applied food emulsifier.
HLB Value: 3.6 - 4.0, EEC NO. E471.
Cardlo's DMG95 is with higher monostearate content (>99%), lower impurity content, long-term stable physical-chemical indexes and higher emulsifying properties.
Application:
| Application | Benefit | Suggested Dosage |
| Protein beverage | Stabilize the fat and protein, prevent elimination and sedimentation | 0.05% - 0.1% |
| Ice cream | Avoid forming large ice crystal, improve mouth feels and provide creamy texture, improve stabilization | 0.1% - 0.2% |
| Breads | Improve crumb softness, provides a fine and uniform crumb structure, reduces staling rate | 0.3% - 0.8% of flour |
| Cakes | Enlarge volume, improve texture, prolong the shelf life | 3% - 10% of oil |
| Biscuit | Improve process properties, prevent oil separating out and make the dough easy to off-module | 1.5% - 2% of oil |
| Margarine | Adjust the oil crystal, imparts fine and stable water dispersion | subject to different purpose |
| Shortening | Adjust the oil crystal, improve its function properties | subject to different purpose |
| Coffee-whitener | Give a more uniform fat globule size distribution resulting in improved whitening effect | subject to different purpose |
| Caramels, toffees, chocolate | Reduce stickness and sugar crystallization, thus improve the eating quality | 1.5% - 2% of oil |
| Chewing gum | Improve mastication and texture, soften gum base and facilitate mixture, especially for SBR and PVA | 0.3% - 0.5% of base |
| Meats products | Help fat disperse and combine with water and starch, prevent starch retrogradation | 0.1% - 1% |
| Edible antifoaming agent | Decrease or inhibit foaming during production | 0.1% - 1% |
| Peanut butter | Improve stabilization | 0.1% - 0.2% |
| Granular potato products | Ensure uniformity, improve structure and make production easier | 0.3% - 1% of starch |
For non-food: PVC lubricants, cosmetics auxiliary emulsifier and thickener, antifogging agent of agricultural greenhouse plastic film, antistatic agent of packaging film.
Quality Index:
| Index | Standard (GB15612-1995) | Test result |
| Appearance (20℃) | Milky white / light yellow powder solid | Milky white powder solid |
| Monoglyceride content/% | ≥90% | 99.2 |
| Free Acid/% | ≤2.5 | 0.36 |
| Free Glycerin | ≤2.5 | 0.31 |
| lodine Value (g/100g) | ≤4 | 0.24 |
| Freezing Point/℃ | 60~70 | 65.1 |
| Heavy Metals (Pb/%) | ≤0.0005 | ＜0.0005 |
| As/% | ≤0.0001 | ＜0.0001 |
Packing: 25kg/Bag
Shelf life: 24 Months